Stuffed Pork Cutlets
boneless, 1/4 inch thick, lean
cut into thin slices
seasoned, italian style
light or vegetable oil
cut lengthwise into 4 wedges for garnish
Trim away any fat or connective tissues from pork.
Between 2 sheets of waxed paper, pound each cutlet with flat end of a meat mallet (or a heavy can) until flattened to about ⅛ inch thick.
Trim cheese and ham to a size slightly smaller than cutlets.
Top four of the cutlets with a slice of cheese and a slice of ham.
Cover with remaining cutlets and pound edges lightly to seal together.
Holding each sandwich together dip both sides in egg, then into bread crumbs to coat completely.
Place on waxed paper.
In a heavy, 10-inch skillet over high heat, heat oil until rippling.
Lower heat to medium-high, add cutlets, and cover with a spatter shield if desired.
Cook until cutlets are cooked through (about 5 minutes per side).
Remove from pan with slotted spatula, draining off oil, and serve hot, garnished with lemon wedges.